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Spring means two things to me – lemon and strawberry. I just posted a strawberry ice cream recipe, and here’s a lemon one to go with it! Unlike a lot of my ice cream recipes which are just blended and poured right into the ice cream churn, this one has a base that includes eggs and gets cooked, so it’s a little creamier than a lot of my other recipes.
PS – check out the bottom of the post for a #bloggerlife tidbit…
Fresh lemons really add a great dimension to this ice cream. Don’t use bottled juice! It’s just not the same. I didn’t believe that until I tried it for myself, but the difference is vast.
Be sure to go enter the Heritage Outdoor Gallery Art giveaway for a chance to win a handcrafted outdoor plaque of your choice! Giveaway ends May 17th at midnight, EST.
As always, check out the Notes section of the recipe for answers to FAQs, and check out the Suggested Products section below the printable recipe to find links to the products I use.
Other posts/pages you might like:
- Starting THM
- my complete picture recipe index
- my ice cream index
- Mother’s Day Cupcakes (lemon!)
- Blueberry Poppy Seed Lemon Cake in a Bowl
You can find this recipe in my cookbook, Necessary Food.
- 2 ½ cups unsweetened almond milk (or carton coconut milk for a nut free option)
- ¾ cup heavy whipping cream
- ½ cup fresh-squeezed lemon juice
- 2 eggs
- ⅜ tsp. salt
- ¼ tsp. fresh lemon zest
- 1 tsp. glucomannan
- 1 T salted butter
- 1 T vegetable glycerin (optional but highly recommended)*
- 1 tsp. vanilla extract
- ¼ tsp. THM Pure Stevia Extract Powder
- 3 drops yellow food coloring (optional)
- Blend the almond milk, cream, lemon juice, eggs, salt, lemon zest, and glucomannan in a blender until smooth. Transfer to a nonstick saucepan and bring to a boil, stirring occasionally. Once the mixture comes to a boil, immediately remove it from the heat and whisk in the butter, vegetable glycerin, vanilla, stevia, and food coloring. Bring the ice cream mixture to room temperature or colder before churning.
- Churn the cooked ice cream mixture in an automatic countertop ice cream churn according to manufacturer’s directions. Transfer the ice cream to a freezer safe container. Freeze for 30-60 minutes for a firmer texture if desired. Yields 5-6 servings
If you don't have an ice cream maker, you could try freezing the ice cream mixture in ice cube trays (after cooking), then blending the cubes with some almond milk or cream in a high-powered blender into a soft serve ice cream consistency.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
- I use this Cuisinart 1 1/2 qt. Automatic Ice Cream Churn.
- Glucomannan or THM Organic Glucomannan
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
#bloggerlife tidbit: I made this ice cream for supper one night, but didn’t freeze it long enough before photographing it. I was kind of in a hurry to eat it, so the pictures were lackluster. There was some ice cream left over, so the next night I let it thaw slowly in the fridge for 3 hours while we were at church. When we got home, the ice cream was the perfect scoopable texture (thank you, vegetable glycerin!), so I rephotographed it – this time taking more time to style it and adding in some extras for visual interest. I was so glad I gave it a second shot (haha). Check out the difference!